Method: Grind the coconut coarsely with turmeric powder and salt and mix with the boiled tapioca. Cook it covered for 2 minutes in low heat, mash thoroughly, and keep it aside. Heat a flat-bottomed pan on a moderate heat. Pour in the oil. When very hot, add mustard seeds to splutter, curry leaves, and then onions. Saute till onions are golden brown and mix it thoroughly with the cooked tapioca. Enjoy the kappa hot or cold with traditional fish curries or onion-chilli chutneys.